Wessel Best Recipes

2 T dry sherry
2 T dark soy sauce
1 T grated peeled gingerroot
5-6 garlic cloves, minced
1 t. Asian sesame oil
1/4 t. crushed red pepper flakes (I did not use this)
1/2 lb beef tenderloin cut into strips
1 t. cornstarch
1 T. vegetable oil
3 scallions thinly sliced
1. To prepare the marinade, in a gallon-size sealable plastic bag, combine the sherry, soy sauce, gingerroot, garlic, sesame oil and pepper flakes; add the beef. Seal the bag, squeezing out the air, turn to coat the beef. Refrigerate, turning the bag occasionally, about 1 hour.
2. Drain the marinade into a measuring cup; add enough water to make 1/3 cup liquid. Add the cornstarch and stir until it dissolves
3. Heat a large nonstick skillet or wok with a lid over high heat. Add the vegetable oil and beef; stir-fry until the beef loses its red color, about 1 minutes. With a slotted spoon, transfer to a plate. Reduce the heat slightly and add the broccoli; stir-fry 3 minutes, then cover and steam 1 minutes. Return the beef to the skillet and add the marinade; increase the heat to high and stir-fry until the sauce thickens, 2-3 minutes. Serve sprinkled with the scallions.